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Shelf life extending of probiotic beef patties with polylactic acid-ajwain essential oil films and stress effects on Bacillus coagulans |
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| Authors: | Nima Babolanimogadam Afshin Akhondzadeh Basti Ali Khanjari Seyed Hasan Sajjadi Alhashem Kimiya Babolani Moghadgam Sara Ahadzadeh |
| Affiliation: | 1. Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
Department of Food Science and Technology, Islamic Azad University, Science and Research Branch, Tehran, Iran Contribution: Conceptualization, Methodology, Software, Formal analysis, Investigation, Writing - original draft, Validation;2. Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran;3. Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran Contribution: Conceptualization, Supervision, Methodology, Software, Validation, Formal analysis, Data curation, Writing - review & editing;4. Department of Food Science and Technology, Islamic Azad University, Science and Research Branch, Tehran, Iran Contribution: Methodology, Writing - review & editing;5. Department of Agronomy and Plant Breeding, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran Contribution: Conceptualization, Writing - original draft, Investigation;6. Department of Pharmacology and Toxicology, School of Pharmacy, Ardabil University of Medical Sciences, Ardabil, Iran Contribution: Conceptualization, Investigation, Writing - original draft, Software |
| Abstract: | |
| Keywords: | active packaging ajwain essential oil beef patties probiotic survivability shelf life |